Beef Rendang – RecipeTin Eats

THE KING OF ALL CURRIES is here!!! Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. It’s straight forward to make, although it does take time and perhaps a trip to the Asian grocery store (although Sydney-siders will find everything at Woolies). Watch the video and scroll!

Beef Rendang

This Beef Rendang recipe is from a payroll lady at a company I used to work for. It’s her Malaysian mother’s recipe. I still remember, so many years later, how we used to bond over food at the water cooler!

I actually first published this recipe a couple of years ago but I’ve made some minor improvements that will make your life easier without changing the flavor at all. Plus I made a recipe video!

Beef Rendang is the king of all curries!

Here in Sydneyyou can get all the ingredients for Beef Rendang at Woolworths and Coles. Seriously!

How to make Beef Rendang

Although there’s a fair few ingredients in this, some of which may not be familiar to you and are certainly not everyday ingredients even in my world, it’s actually quite a straightforward recipe:

1. Blitz curry paste ingredients in food processor;

2. Brown the beef;

3. Cook off the curry paste – releases amazing flavour!

4. Add everything else in and slow cook until the beef is ultra tender.

An interesting cooking method with Beef Rendang is the way it gets the deep brown color. All throughout the video, right up until the very end, you will notice that the sauce is a pale brown color. It’s not until the very end when the sauce reduces right down and the oil separates that it turns brown, essentially the browning of the beef in the oil of the sauce.

This Beef Rendang can be made in a slow cooker, but I found it easiest to make it all on the stove. Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker).

This is one of those recipes that just gets better with time. So whenever possible, I try to make this a day or two in advance. It also freezes extremely well.

I serve this with my Restaurant Style Coconut Rice because it’s my copycat of the coconut rice you get at the posh modern Asian restaurant! – Nagi xx

PS You see those bits stuck on the beef that could be shredded coconut?? It’s not. It’s bits of shredded BEEF. Because it’s so tender by the end, when you’re stirring it, some bits do flake off. YUM!

WATCH HOW TO MAKE IT

Beef Rendang recipe video!

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Beef Rendang

Author: Nagi | RecipeTin Eats

Prep: 20 minutes mins

Cook: 3 hours must

Total: 3 hours must 20 minutes mins

Curry, Slow cooking

Asian, Malaysian

Servings6

Tap or hover to scale

VIDEO RECIPE above. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Unlike many curries, this is a “dry” curry which means the beef is not swimming in sauce. Though you may think that the sauce is often the best part of a curry, the beef is “fall apart at a touch” tender and covered in a thick, saucy curry which then mixes through the rice so it is not the least bit” dry”! This can be made in a slow cooker (see notes) but I recommend making this on the stove for best results.

Cook ModePrevent screen from sleeping

Instructions

• Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilies and you know your food processor is not that powerful, chop the chilies first.

• Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

• Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chili will make you cough!).

• Add remaining ingredients Curry and beef. Steer to combine.

• Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

• Put the lid on the pot and leave it to simmer for 1 day 15 minutes.

• Remove lid and check the beef to see how tender it is. You don’t want it to “fall apart at a touch” at this stage, but it should be quite tender. If it is fallen apart already, remove the beef from the pot before proceeding.

• Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)

• The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Recipe Notes:

1a. Chillies – 12 dried chillies or long red fresh chillies (cayenne pepper) (seeds in) makes a fairly spicy curry but it’s not “blow your head off” spicy because the long cooking time tempers the spiciness. You can adjust the level of spiciness to your taste – use 6 for a mild curry. To reduce spiciness, you can deseed the chilli – I don’t do this.
If using dried chillies, rehydrate in boiling water (use lots, ignore the measly splash I used in the video, that was a mistake).
1b. Onions: Use a brown, white or yellow onion about the size of a tennis ball. Or half a large one or 6 shallots/eschallots chopped
2. Lemongrass: to prepare, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. Slice the white part and very pale green part only – the green part is too reedy.
If lemongrass is hard to come by, you can use PASTE: 2 tsp in the spice mix and add an extra teaspoon when you add the coconut milk etc. 🙂
3. Galangal is like ginger but it has a more sour and peppery flavour. If you can’t find it, just substitute with more ginger and a grind of black pepper.
4. Beef – You can use any slow cooking cut of beef for this recipe but chuck is best. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. Gravy beef and beef cheeks are also good. Brisket will work but has less fat throughout so not as juicy.
It is best to buy one piece and cut it yourself into large cubes about the size of golf balls. Larger cubes are better for this dish because this is not only slow cooked but also cooked down to reduce the sauce to almost a “paste” like consistency and if you use small pieces of beef, they may fall apart and shred in the pot when you stir the curry. It is much easier to handle larger pieces.
5. Smash the lemongrass to help the flavor infuse into the curry. Use the side of your knife, a meat mallet or a tin.
6. Tamarind puree is made from tamarind fruit. It is quite tart, but not as sour as lemon. You can buy tamarind puree from the Asian section of large supermarkets in Australia (or Asian grocery stores). If you are using tamarind pulp (sticky block of dried tamarind), soak it in 2 tbsp of hot water and remove the seeds, then use as per recipe directions.
You can substitute the tamarind with 2 tsp of vinegar (white or brown, but not balsamic) or lemon juice.
7. Kaffir Lime Leaves – there is no substitute for the earthy lime flavor you get from fresh kaffir lime leaves so I really recommend buying fresh ones. They freeze well and last for ages and are commonly found in many South East Asian dishes. You can substitute with dried kaffir lime leaves. As a last resort, you can use 1 tbsp of lime juice + the rind of 1 lime, but the flavor will not be quite the same.
8. Slow Cooker – To make this in a slow cooker, do the steps up to searing the beef in a pan then pour the contents in your slow cooker. Pour 1/2 cup water into the pan and bring to the simmer, making sure to scrape all the brown bits off the bottom of the pan to mix in with the water, then pour the water into the slow cooker (make sure you scrape in as as many brown bits as you can!). Slow cook on low for 6 hours. Then pour the curry into a pot and follow the recipe steps to reduce the sauce.
Pressure cooker/instant pot – follow slow cooker steps but cook on high for 30 minutes, allow to depressurize naturally for 10 minutes before releasing steam.
9. This is what happens when the Sauce reduces: Once the sauce reduces right down, the oil will separate (see photo in post). Then you end up browning the beef in that oil – this is where the deep brown Rendang color comes from. Rendang is not a wet, saucy curry, it all reduces down to a sticky paste that coats the beef.
By this time, the beef should “fall apart at a touch” and there will be bits of shredded beef that look like coconut that stick to the beef.
10. Simple Lightly Pickled Cucumber Side that goes with this well: Slice cucumbers on the diagonal and place into a bowl. For each cucumber you are using, sprinkle over 1 tsp of rice wine vinegar, a small pinch of salt and white sugar (each). Leave to lightly pickle for at least 20 minutes, up to 24 hours.
11. STORING: Rendang, like other slow cooked things, just gets better with time. Great on the day it’s made, fantastic the next day and the next. Freezes well too.
12. Originally published in November 2014, updated to improve as follows: original recipe used whole cardamom and cloves, these are impossible to pick out and I don’t like crunching into them. So I now use powder. Also, in authentic recipes, the curry paste goes in first then the beef is added. Doing it this way, the beef does not brown. I like browning beef first because you get that gorgeous caramelisation that adds flavour.

Nutrition Information:

Serving: 323gCalories: 675cal (34%)Carbohydrates: 10.9g (4%)Proteins: 63.4g (127%)Fats: 42.1g (65%)Saturated Fat: 24.7g (154%)Polyunsaturated Fats: 17.4gCholesterol: 179mg (60%)Sodium: 847mg (37%)Fiber: 3.1g (13%)Sugar: 5.4g (6%)

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